Apr 28, 2011


An Easter celebration that stands out in my memory did not take place on Easter Sunday but rather Good Friday. It was April 1963. Our second daughter, Evelyn was born on April 8 of that year. We went to my Mom and Dad’s to commemorate Good Friday. All my siblings, their spouses and children were there. We were so proud to show off our new baby girl! It was beautiful outside, everyone was in shirtsleeves and the kids had a great time looking for their Easter goodies hidden around the farmyard. Life was good - we had our third child and were very happy for our little family.

A traditional food for us on Good Friday and Easter was a chilled dried fruit compote which is delicious with potato salad. The pluma moos recipe follows.

PLUMA MOOS (dried fruit compote)
4 quarts water
4 cups dried fruit (raisins, apples, prunes, apricots and peaches)
1 small pkg. cherry jello
1 1/4 cups sugar
4 tbsp cornstarch mixed with cold water

Cook until fruit is tender. Add sugar and cornstarch mix and cook for a few minutes. Remove from heat and add the cherry jello. Cool, then add canned cherries. I also add canned peaches before serving (optional).

When we were kids we would go to my Grandma and Grandpa Koop and they would have Kliesse (homemade noodles) to put into the Pluma Moos. It was not my favourite but some liked it a lot.

1 cup water
1 egg
pinch of salt
Add flour to make firm dough.

Roll out fairly thin. Let rest for 15 minutes. Sprinkle flour on rolled dough, cut 1 inch strips. Pile strips 4 layers high. Cut into noodle size. Boil and cool. Use in Pluma Moos if you like.



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